02 Jun Steak and Mushrooms in Ginger Miso Broth
Foodie Friday: Enjoy this warm and comforting Japanese inspired soup. Add chilli, lime and coriander on the side so everyone can alter their dish how they prefer, making it perfect for a weeknight dinner.
- 4 Tbsp (80 ml) canola oil
- 1 onion, peeled and halved
- 5 cm piece of fresh ginger, thinly sliced
- 2 garlic cloves, thinly sliced
- 3 spring onions, white and light green portions, thinly sliced
- 250 g fresh shiitake mushrooms, thickly sliced
- 1/4 cup (60 g) white miso paste
- 1 Tbsp soy sauce, plus more to taste
- 220 g thin dried rice noodles
- 500 g flank or skirt steak
- 2 baby bok choy, ends trimmed, halved lengthwise
- Radish sprouts, for serving (optional, or substitute bean sprouts)
- Lime wedges, for serving
- 1 jalapeño chilli, thinly sliced
- Chopped fresh coriander, for serving
- In a large saucepan over medium-high heat, warm 1 Tbsp of the canola oil. Place the onion halves, flat side down, in the pan and sear until golden brown, about 4 minutes. Add the ginger, garlic and spring onions and cook, stirring, until fragrant, about 1 minute. Add 2 litres water and bring to the boil. Reduce the heat to low and stir in the miso and soy sauce until dissolved. Simmer for 30 minutes until the flavours deepen. Season to taste with more soy sauce. Keep warm until ready to serve.
- Meanwhile, cook the rice noodles according to the packet instructions. Divide among four individual bowls.
- In a large sauté pan over medium-high heat, warm 1 Tbsp of the canola oil. Add the steak and sear, turning once, until browned on both sides and medium-rare in the centre, about 3 minutes per side. Transfer to a shopping board and cover loosely with foil. Set aside to rest.
- In the same sauté pan over medium-high heat, warm the remaining 2 Tbsp canola oil. Add the mushroom and bok choy and sauté until the vegetables are just tender, about 4 minutes. Divide the vegetables among the bowls with the rice noodles.
- Thinly slice the steak against the grain and divide among the bowls.
- Pour the warm broth through a fine-mesh strainer, dividing it evenly among the 4 bowls. Garnish each bowl with some sprouts. Serve immediately, with lime wedges, fresh chilli and coriander on the side.